activate the yeast with warm milk (100 - 110°F)
if using instant yeast, add it directly into the flour and skip this activating process
leave it for 5 - 10 minutes until foamy
we will knead the dough with a stand mixer today
add the yeast mixture
can also knead by hand but this dough needs a longer kneading time than regular bread
mix until it comes together
using the lowest speed, gradually add butter
scrape the bowl as needed
increase to second speed once butter is all added
add flour 1 tablespoon at a time if the dough sticks to the side
mix until it becomes elastic and smoother (8 - 12 minutes)
shape into a ball
add flavorless cooking oil into the bowl
wrap the dough in oil so it doesn't dry out
cover with plastic or damp cloth and let sit for 1 hour in a warm area
the kitchen is cold so I place a pot of boiled water and the dough inside a turned-off oven with the door closed
punch out the air
cover and refrigerate for at least 4 hours (best overnight) to develop the flavor
let's make the chocolate spread
melt the ingredients over hot water
you can heat the pot over the stove as they melt
this homemade chocolate spread can be replaced with store-bought one
let sit aside to set
remove the dough from the fridge
cut evenly into 4
start with a square
roll into 8x15-inch rectangle
it will be very thin
add 1/4 of the chocolate filling
spread evenly but leave 1/2-inch at the long end
brush that end with water
cut into halves
carefully stretch it longer
leave the end uncut
braid the dough
make sure to pinch the loose end
tuck it over and under
repeat with the rest until there are 8 portions
cover and proof for 1.5 hour in a warm area
brush with egg wash (lightly beaten egg + 1 teaspoon water)
if reheated in the oven the next day, the bread will regain that crunchy crust
it looks almost like a danish pastry with those layers